Applebee's Recipes

[Anonymous]

Welcome to the Applebee's Secret Recipe Archive.

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[Anonymous]

Applebee's Mexi-Ranch Dip


3 cups Reduced fat Ranch dressing
2 cups Pace Picante Sauce (medium)
1 cup water

Mix thoroughly. Enjoy!

[Anonymous]

Applebee's Veggie Patch Pizza


1 (10-inch) flour tortilla
Butter-flavor oil, as needed
1/2 cup sliced mushrooms
Black pepper, to taste
Granulated garlic, to taste
Salt, to taste
4 ounces Hot Spinach and Artichoke Dip
1/2 teaspoon Italian seasoning
1/4 cup diced tomatoes
1/2 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan/Romano cheese

Prepare your Veggie Patch Pizza as you would any other home made pizza. Place pizza pan in preheated 350 F. oven for 10 minutes, or until cheese melts\browns\bubbles.

Serve and enjoy

[Anonymous]

Spinach and Artichoke Dip

1 (10 ounce) box frozen, chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and rough chopped
1 cup shredded parmesan/Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces (1/2 package) softened creamcheese

Pizza: In a hot saute pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.

Brush tortilla with oil and place on griddle.

Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge.

Top with mushrooms, when cooked, Italian seasoning and diced tomatoes.

Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F.

Remove from oven when cheese is melted and top with shredded Parmesan/Romano cheese.

Cut into wedges and serve.

Spinach and Artichoke Dip: Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.

Bake in an oven preheated to 350 degrees F for 30 minutes or until cheeses are bubbling and melted.

Serve as the "sauce" for the vegetable pizza or as a dip for chips.

Enjoy!

[Anonymous]

Applebee's Spinach Pizza


2 whole pita breads
1 10 oz package frozen spinach
1/3 cup nutritional yeast
1 medium onion
5 or 6 plum tomatoes
1 8 oz package fresh mushrooms - (8 oz)
3 garlic cloves
1 tsp basil
1 tsp parsley
1 tsp cayenne pepper
1/2 cup rice milk - (to 1)
4 tblspoons flour

Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach.

Stir constantly until thick and gooey, only about 3 to 4 minutes.

In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done.

Preheat oven to 425 degrees. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each.

Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 minutes. Watch closely so that the edges of the pita don't burn.

Makes a nice crunchy crust.

This recipe yields 4 to 5 individual pizzas.

[Anonymous]

Applebee's Santa Fe Stuffed Chicken


8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 Tbls. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 cup melted butter OR margarine
1 Tbls. butter OR margarine
1 Tbls. all-purpose flour
1 cup milk
1 sm. red bell pepper - seeded, diced
1 sm. green bell pepper - seeded, diced

Pound chicken with a meat mallet until flat and rectangular shaped; repeat with remaining breasts. Cut half of the cheese block into 8 slices; grate the remaining cheese; set aside.

Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks or uncooked spaghetti noodles.

Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.

Place chicken breasts in a 13" X 9" X 2" baking dish, being careful not to crowd them.

Drizzle remaining butter over the breasts.

Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5-10 minutes).

Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through.

Melt butter in saucepan, stir in flour,whisk in milk, then bring to a simmer.

Stir in grated cheese, reduce heat, and simmer until thick, stirring constantly so the cheese doesn't burn.

Place chicken on plates, pour sauce over, and top with diced peppers.

Enjoy!

[Anonymous]

Applebee's Chicken Wings


About 35 wings pieces
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour

Cook the wings until done either bake or deep-fry.

Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat.

When warm, add flour to thicken sauce. Stir frequently.

When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce.

Mix rest of sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.

Serve with celery sticks and blue-cheese dressing.

Enjoy!

[Anonymous]

Applebee's Hot Artichoke and Spinach Dip

1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
Preheat oven to 350 degrees F.

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.

Bake for 30 minutes or until cheeses are bubbling and melted.

Serve as the "sauce" for Applebee's Veggie Patch Pizza or as a dip for chips.

Enjoy!

[Anonymous]

Applebee's Spinach Pizza


2 whole pita breads
1 10 oz package frozen spinach
1/3 cup nutritional yeast
1 medium onion
5 or 6 plum tomatoes
1 8 oz package fresh mushrooms - (8 oz)
3 garlic cloves
1 tsp basil
1 tsp parsley
1 tsp cayenne pepper
1/2 cup rice milk - (to 1 cup)
4 tblspoons flour

Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach.

Stir constantly until thick and gooey, only about 3 to 4 minutes.

In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done.

Preheat oven to 425 degrees. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each.

Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 minutes. Watch closely so that the edges of the pita don't burn.

Makes a nice crunchy crust.

This recipe yields 4 to 5 individual pizzas.

[Anonymous]

Applebee's Chicken Quesadilla Grande


1/2 ounce shortening
2 (12-inch) flour tortillas
2 tablespoons chipotle sauce (optional)
4 ounces grilled chicken (spicy seasoning optional)
6 ounces Quesa Filling
1 cup shredded lettuce
Sour cream
Green onion
Salsa
Quesa Filling
Jack and Cheddar cheeses
Jalapeno pepper, diced
Tomato, diced
Onion, diced
Cilantro, minced
Bacon, fried and crumbled

Brush one side of each tortilla with shortening. Place one tortilla, shortening side down on work surface. Spread chipotle sauce evenly on one tortilla.

Microwave chicken approximately 45 seconds, then distribute on top of sauce on tortilla. Evenly distribute Quesa Filling on top of chicken. Cover with other tortilla, shortening side up. Brown on griddle or in non-stick skillet evenly on both sides until internal Quesa Filling is thoroughly melted.

Use shredded lettuce, sour cream, green onion and salsa as accompaniments.

[Anonymous]

Applebee's Honey Barbecue Riblets


Barbecue Sauce

1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor

Combine all ingredients in saucepan and simmer for 20 minutes.

Riblet (Rib) Preparation:

For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste. Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155 degrees F internal temperature).

Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover.

Slow cook in 275 degree F oven until meat is tender. Time varies with how many ribs are being cooked, pan used and your oven temperature.

Plan on anywhere from two to five hours, but check to be sure. The slower, the better for this process.

Just make sure an internal food temperature of 155°F is maintained. (To moderate cooking for small amounts of ribs, try covering ribs with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor).

When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips "sizzles." Brush with Honey Barbecue Sauce just before removing for service.

Serve with your favorite side dishes. Applebee's serves their ribs with French fries, coleslaw and their special honey barbecue baked beans.

Enjoy!

[Anonymous]

Applebee's Tequila Lime Chicken


1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
1/2 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow )
1/4 cup shredded Cheddar jack cheese
Set oven to broil.

To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.

To prepare Mexi-ranch Dressing, in a small bowl mix:

1 tablespoon salsa
3 tablespoons ranch dressing

Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.

To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips.

Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot!

Serve with Pico de Gallo and Spanish rice on the side.

[Anonymous]

Applebee's Smothered Chicken

1 (8 oz.) chicken breast marinated in a teriyaki flavoring
1/2 cup each mushrooms, green peppers, and yellow onions sauteed in butter and Burger-Fry

Seasoning:

1 slice of Monterey jack cheese
1 slice of cheddar cheese


Grill the chicken. Cover the chicken breast with the sauteed mix. Cut the cheese into 1/2 slices, and layer the cheese over the sauteed veggies.

Place in oven until cheeses melts.

Enjoy!

[Anonymous]

Applebee's Classic Patty Melt


1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions

Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Then season the other side. Cook to desired doneness. (At our Applebee's, the minimum internal temperature of any burger is 155 degrees F.

While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at 350 degrees). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to avoid sticking/burning).

Cover one slice of bread with two slices of Swiss cheese and the other with two slices of cheddar.

In a separate frying/saute pan, melt butter and saute sliced onions.

Season with salt, pepper and garlic while heating.

Place cooked burger patty on top of one cheese-topped slice of bread and the sautéed onions on the other.

Carefully close and cut sandwich.

Enjoy!

[Anonymous]

Applebee's Chicken Fajitas

1 (5 ounce) chicken breast, marinated in fajita seasoning
1/2 tomato
4 ounces onion
2 ounces peppers
1/4 cup sour cream
1/4 cup pico de gallo or salsa
1/2 cup Cheddar cheese
4 flour tortillas
Fresh jalapenos

Place marinated chicken on clean lightly oiled broiler.

Cook chicken until it reaches minimum temperature of 165 degrees F.

Slice chicken into 32 to 40 pieces. Saute tomato, onion and peppers.

Place tortillas in the microwave for 14 seconds. Serve with pico de gallo or salsa, sour cream, Cheddar cheese and fresh jalapenos.

Enjoy!

[Anonymous]

Applebee's Baby Back Ribs


3 racks (about 1 pound each) pork baby back ribs, each cut in half
Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

Heat broiler. Line broiler with foil for easy cleanup.

Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes.

Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Enjoy!

[Anonymous]

Applebee's Chicken Cheese Tortilla Soup


1 cup chopped yellow onion
2 tsp. minced garlic
2 Tbls. vegetable oil
4 cups chicken broth
15 oz. can tomato puree
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/2 cup hot sauce - optional
1/4 cup chopped green pepper - optional
1 Tbls. minced jalapeno pepper - optional
1 tsp. chili powder - optional
1/4 tsp. black pepper - optional
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup fat-free sour cream
8 oz. process cheese food - cut in 1" cubes
(10) 6" corn tortillas - cut in 1/4" strips
chopped cilantro - optional, for garnish


Saute garlic and onions in oil in large pan or Dutch oven until soft.

Add next 10 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.

Whisk flour/water mixture into soup.

Bring to a boil, reduce heat, and simmer for 5 minutes.

Add chicken and simmer for 5 minutes.

Add cream, sour cream, and cheese; stir until cheese is melted.

Deep-fry tortilla strips in 350F degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp.

Sprinkle with salt if desired.

Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the soup, garnish with cilantro.

Enjoy!

[Anonymous]

Applebee's Blackened Whitefish Sandwich with Kookaburra Sauce


2 tilapia filets, approximately 6 to 7 ounces
Clarified butter, as needed
Cajun/blackening seasoning, as needed
2 round sandwich/burger buns
Shredded lettuce/tomatoes slices/red onion slices/pickles, as desired

Kookaburra Sauce

1 cup mayonnaise
3 tablespoons dill pickle relish
2 tablespoons minced green cabbage
2 tablespoons minced carrots
1 1/2 teaspoons prepared horseradish
2 tablespoons minced pimiento
2 tablespoons minced yellow onion
1 tablespoon fresh lemon juice
1 teaspoon fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon granulated garlic
1/2 teaspoon dry vermouth

Sandwich:

Brush both sides of tilapia filet with clarified butter (or butter flavored cooking oil) and sprinkle approximately five pinches of seasoning on each side. Place filet in a highly oiled fry pan or skillet on medium high heat and cook to an internal temperature of 145 degrees Fahrenheit.

Served on toasted bun with garnishes as desired and Kookaburra Sauce (below ) on your side.

Kookaburra Sauce:

Stir or whisk ingredients in a bowl to blend. Adjust seasonings to taste (minced jalapenos are a nice addition for thosew ho like it hot). Chill for at least one hour before serving.

Shelf life is 48 hours.

[Anonymous]

Applebee's Bourbon Street Steak

Yield: 4 servings

1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well.

Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.

Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.

Enjoy!

[Anonymous]

Applebee's Broiled Salmon with Garlic Butter


4 (5 ounce) salmon filets
Melted butter, as needed
Pepper, to taste
Granulated garlic, to taste
Salt, to taste
Garlic butter, as needed

Preheat skillet or grill to 550 degrees F.

Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using to dab with garlic butter before serving.)

Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill marks.

Turn salmon over gently and cook approximately three minutes, turning half way through.

Remove from heat and lightly dab top surface with garlic butter before serving.

Serve with your favorite side dishes.

[Anonymous]

Applebee's Chicken Fried Chicken


Chicken

2 pounds boneless skinless chicken breasts
"Egg Wash"
2 cups milk
2 eggs

Dusting

1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Batter

3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon black pepper

Coating

1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Country Gravy

3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water

Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch).

Next, add garlic, onion powder, pepper and salt.

In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.

Preheat vegetable oil in skillet or fryer to 350 degrees Fat a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire.

Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed.

Mix dry ingredients for batter in large bowl until evenly mixed. Add oil, crack and add eggs, then milk and water. Beat by hand until lumps are minimal.

In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating.

Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil.

Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 degrees F.

Remove and drain on paper towel.

Enjoy!

[Anonymous]

Applebee's Garlic and Peppercorn Fried Shrimp

1 pound shrimp, raw, peeled, tail off, thawed, 61-90 count
Vegetable oil, as needed
1/2 cupw heat flour
1/4 teaspoon salt
1 teaspoon fresh cracked/ground black pepper
1 teaspoon granulated garlic
1/2 teaspoon paprika
1 teaspoon granulated sugar
2 eggs, beaten
1 cup bread crumbs
1 teaspoon fresh cracked/ground black pepper

Fill fryer 2 to 3 inches deep with oil and heat to 350 degrees F.

Combine flour, salt. 1 teaspoon pepper, garlic, paprika and sugar into a bowl.

Beat eggs only slightly in another bowl.

Mix bread crumbs and 1 teaspoon pepper in a third bowl.

Coat shrimp with flour mixture, then eggs, then bread crumb mixture, being careful to shake off excess between steps and not overcoat. Fry two to three minutes or until golden brown.

Servings: 4

[Anonymous]

Applebee's Smothered Steak Skillet

Garlic Mashed Potatoes

2 pounds red potatoes
1/2 cup milk
1/4 cup cream
3 tablespoons butter
Salt, to taste
Black pepper, to taste
1/4 cup garlic cloves
Sauteed Onions and Mushrooms
1/2 pound yellow onions, peeled, cored, 1/4 inch julienne strips
1/2 pound sliced mushrooms
2 tablespoons butter
Granulated garlic, to taste
Salt, to taste
Black pepper, to taste
Sirloin Steak Skillet
1 (2 3/4 pound) sirloin steak - 8 smaller cuts (approximately 5 1/2 ounces each)
Sauteed mushrooms/onion, see recipe
Garlic mashed potatoes, see recipe
8 slices mozzarella cheese

Garlic Mashed Potatoes:

Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.

Roast in 400 degree F preheated oven for approximately 45 minutes or until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready. Wash and rinse potatoes under cold water. It is not necessary to peel potatoes, unless you desire.

In large saucepan (or pot), bring red potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces.

Internal temperature should be 205 degrees F. Remove from heat and drain in colander. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.

Return mashed potatoes to low heat, if necessary, to bring them to
a serving temperature of 165 degrees F.

Sauteed Onions, Mushrooms:

Melt butter in skillet over medium heat and add onions and seasonings.

Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.

Sirloin Steak Skillet:

Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled steaks for each plate. Top with onions and mushrooms, and serve with mashed potatoes on the side.

[Anonymous]

Applebee's Southwest Steak Skillet


2 (5.5 ounce) sirloin steaks, or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers, julienne cut
1/2 cup green peppers, julienne cut
1 cup yellow onion, julienne cut
Butter, as needed
Salt, to taste
Pepper, to taste
Garlic, granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese, sliced

Preheat skillet or grill to 550 degrees F.

Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks.

While steak is cooking, cut onions and peppers.

Melt butter and saute onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked.

For final minute of steak cooking, top with cheese slices.

Plate for service with onions and peppers and serve with your favorite side dishes.

Applebee's serves theirs with skin-on garlic mashed potatoes and garlic bread.

[Anonymous]

Applebee's Santa Fe Chicken Salad


Regular salad greens
Grilled and marinated (tequila and lime juice) chicken breast, seasoned with fajita seasoning.
Crispies which are just tortilla strips, fried (you can use crumbled tortilla chips)
Diced tomato, onion, and jalapenos (Applebee's pico de gallo)

Garnish

1 ounce scoop each of sour cream and guacamole (9 and 3 o'clock, respectively)
Chopped scallions, sprinkled on top, for a garnish
2 ounce ramekin of salsa at 12 o'clock

Dressing

Naturally Fresh brand lo-fat or fat-free (orange label) ranch dressing
Plain old salsa.


Assemble salad in the usual manner.

[Anonymous]

Applebee's Steakhouse Salad

1 (1 pound) sirloin steak
4 to 5 romaine lettuce leaves
3/4 pound chopped romaine lettuce
5 ounces Blue Cheese Vinaigrette Dressing
4 slices tomato
4 slices red onion rings
1/4 cup crumbled blue cheese

Begin grilling steak to desired doneness. Cook to an internal temperature of 145 degrees F.

Season if desired.

While steak is cooking, wash romaine heads in cold water in sink with 1/4 cup salt and 1/4 cup vinegar to clean dirt and germs. Peel off outer leaves and place on bottom of large oval plate or platter.

Drain and refill sink with cold water, salt and vinegar. Slice romaine lengthwise into 1 1/2-inch squares. Immerse in sink to "shock" the lettuce and to keep it crisp. Drain in colander.

Toss 12 ounces of lettuce in large mixing bowl with blue cheese vinaigrette dressing until coated. Place on top of romaine leaves. Slice steak into 1/4 inch strips and place over salad.

Shingle red onion rings at the top and tomato slices at the bottom of the plate.

Sprinkle crumble blue cheese over salad and serve.

[Anonymous]

Applebee's Aztec Chicken Salad

1 chopped red pepper
1 chopped green pepper
1 can black beans, rinsed
1 can sweet corn
Grated pepper jack cheese
1/2 purple onion, chopped
Chips
Salad mix
2 chicken breasts, cooked in fajita seasoning, cut into bite-size pieces

Toss with Catalina dressing with a dash of Tabasco.

[Anonymous]

Applebee's Vegetable Medley

1/2 pound cold, fresh zucchini, 1/4 inch bias half moons
1/2 pound cold, fresh yellow squash, 1/4 inch bias half moons
1/4 pound cold red pepper, 1/4 inch julienne cut strips
1/4 pound cold carrots, 4 inch x 1/4 inch sticks
1/4 pound cold red onions, 1/4 inch julienne cut strips
1 cold, small corn cob, 1-6 "wheel" cut
3 tablespoons cold butter or margarine
1 teaspoon salt
1/2 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 teaspoons fresh or dried parsley

Thoroughly clean and sanitize sink.

Rinse and wash all vegetables under cold water.

Clean and sanitize cutting board and knife.

Cut the ends off of the zucchini and squash, then down the center lengthwise. Using chef knife, cut into 1/4 inch bias half moons.

Slice red pepper in half and remove the stem. Core and remove seeds from the red peppers.

Cut each half in half, then slice lengthwise.

Slice both ends of red onion off. Remove the peel and core of the onion.

Slice lengthwise for a 1/4 inch julienne cut.

Peel carrots. Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width. Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 1/4 inch sticks.

Heat butter or margarine in a saute pan over medium heat (do not scorch). Add salt, sugar and garlic. Add vegetables (start with carrots and work back up the list - denser vegetables take longer to heat) and cook until hot, yet crisp.

When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.

Mix thoroughly and serve.

[Anonymous]

Applebee's Bacon Scallion Mashed Potatoes

2 Lbs. potatoes - peeled, cut into 1" cubes
4 cloves garlic - peeled
5 strips bacon - cut into 1/2" pieces
1 cup thinly sliced scallions
1/2 cup low-fat milk - warmed
1/2 cup low-fat sour cream
1 tsp. salt
1/4 tsp. black pepper

In a large pot, cover potatoes and garlic with lightly salted water.

Boil until potatoes are fork tender.

Fry bacon in skillet until crisp; drain on paper towels.

Pour out all but 1 tsp. bacon grease from pan.

Add scallions to grease, saute until soft, but not brown. Add bacon.

Drain potatoes and return to pot.

Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.

Reheat, if necessary, before serving.

[Anonymous]

Applebee's Deadly Chocolate Sin

2 tablespoons butter
6 ounces semi-sweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter
1 teaspoon vanilla extract
4 eggs, at room temperature
4 egg yolks, at room temperature
1/2 cup brown sugar, firmly packed
6 tablespoons corn starch
1 10-ounce package frozen red raspberries in heavy syrup, thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint

Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins and set aside. In the top of a double boiler over simmering water, combine semi-sweet chocolate, bitter chocolate, butter and vanilla.

When butter and chocolate are melted, stir to blend and set aside.

In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.

Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently. Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center). Remove from oven and cool.

Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.

Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle raspberry caulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

Serves 12.

[Anonymous]

Applebee's Blondie Brownies

1 cup sifted all-purpose flour
1/2 tsp. baking powder
1 pinch baking soda
1 pinch salt
1/2 cup chopped walnuts
1/3 cup melted unsalted real butter
1 1/3 cup packed brown sugar - divided
1 egg - beaten
1 Tbls. vanilla extract
1/2 cup vanilla baking chips
1/4 cup unsalted real butter
1/4 cup maple syrup
8 oz. creamcheese - softened
1/2 tsp. maple extract

Sift together sifted flour, baking powder, baking soda, and salt; stir in nuts; set aside.

With an electric mixer, beat together melted butter and 1 cup brown sugar.

Beat in egg and vanilla.

Slowly beat dry mixture in to wet mixture.

Stir in vanilla baking chips by hand.

Spread batter into a greased 9" X 9" X 2" baking pan.

Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean; set aside to cool.

In a saucepan over low heat, melt remaining 1/4 cup butter and maple syrup.

Stir remaining 1/3 cup brown sugar into saucepan until it has dissolved.

Remove saucepan from heat and beat in creamcheese and maple extract until smooth.

Return sauce pan to low heat and simmer, stirring constantly, until desired consistency.

Notes: Serve sauce over warm blondies topped with vanilla ice cream.

[Anonymous]

Applebee's Apple Chimi-Cheesecake

This is simple and easy. Make a cheesecake and add cooked apples to the cake. Omit the excess syrup filling. After it firms up, cut into pieces.

Wrap in a flour tortilla. Tie it up with string to hold it together so it will not come undone during frying.

Fry them in oil at 350 degrees F. Fry until golden brown and serve it with caramel sauce. You can use caramel topping for ice cream or you can make it yourself using soft caramels.

Melt them using a double broiler (this comes the closest to the caramel we use for the chimis at Applebee's).

[Anonymous]

Applebee's Apple Chimi-Cheesecake #2

10 to 12 (6 1/2-inch) flour tortillas
16 ounces creamcheese, at room temperature
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cooked apples, very well drained
1/2 cup almond toffee bits
Cinnamon sugar (1/2 cup sugar and 3 tablespoons ground cinnamon, mixed well)
Vanilla ice cream
Caramel topping

Beat creamcheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces in cheese mixture.

On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the creamcheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling.

In deep fryer heat vegetable oil. When ready, place chimi-cheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain.

Preheat oven to 350 degrees F.

Place chimi-cheesecake on cookie sheet and bake for 20 to 25 minutes.

Remove from oven and liberally sprinkle with cinnamon sugar.

Serve cheesecakes slightly warm with vanilla ice creamand caramel topping.

Makes 12 to 14 servings.

[Anonymous]

Applebee's Maple Butter Sauce


3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

Serves 4.

[Anonymous]

Applebee's Chardonnay Mushrooms


1/2 cup fresh butter
1/4 teaspoon granulated or powdered garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Dried parsley flakes
1/4 cup Chardonnay
1 pound fresh mushrooms, quartered

Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.

Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.

Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together.

Serve over your favorite steak.

If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.

[Anonymous]

Applebee's Blue Cheese Vinaigrette


7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 teaspoon granulated sugar
1/2 teaspoon hot pepper sauce (like Tabasco)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon chopped fresh basil

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 tablespoons minced garlic and saute until golden, about 1 minute.

Transfer garlic mixture to blender.

Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well.

Transfer vinaigrette to bowl. Mix in chopped basil. Vinaigrette can be prepared two days ahead.

Cover and refrigerate.

[Anonymous]

Applebee's Barbecue Sauce

1/3 cup bottled apple butter
1/3 cup Catalina dressing
1/3 cup catsup
2 tablespoons Worcestershire sauce

Combine all ingredients.

This will keep in the refrigerator for a few weeks or may be frozen.

The recipe can easily be doubled or tripled.

[Anonymous]

Applebee's Spicy Ranch Dressing


1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
Dash of garlic powder
Dash of ground black pepper
1 cup shredded Cheddar/Monterey Jack cheese blend
2 cups corn chips (broken into small pieces) or fried tortilla strips (cut tortilla with scissors into thin strips and fry in oil)

Combine all the dressing ingredients in a medium bowl. Mix until smooth.

Cover and chill until needed.

When ready to prepare the entree, preheat the oven to high broil.

Preheat barbecue or indoor grill to high heat. When the grill is hot, cook marinated chicken breasts for 3 to 5 minutes per side, or until done.

Arrange the cooked chicken in a baking pan. Spread a layer of dressing over each breast, followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.

Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Place a chicken breast onto the chips on each plate and serve with your choice of rice, pico de gallo or salsa and some guacamole.


Enjoy!

[Anonymous]

Applebee's Bananaberry Freeze

[Anonymous]

Applebee's Kahlua Mudslide

1/2 ounce Kahlua
1/2 ounce Bailey's Irish Cream
1/2 ounce vodka
1 ounce milk

Pour ingredients over ice and stir.